Semolina crispens the boondi. large quantities of boondi can be fried and stored in air-tight containers. you can garnish curds with crispy boondi or soak the boondi in water for some time before using.

Combine the gram flour, semolina and salt with approximately ¾ cup of water and prepare a smooth batter.

Heat the oil in a kadhai and pour 3 to 4 tablespoons of the batter at a time over a boondi jhara (large perforated spoon) so that boondi drops into the hot oil (hold the spoon 3 to 4 inches above the height of the oil).

Fry the boondi over a medium flame. remove using a slotted spoon and drain on absorbent paper. store in an air-tight container.